Chicken Risotto
Chicken Risotto
What can I subsitute Chicken broth with?
I am making risotto as a side dish for dinner tonight but I have no Chicken broth. I do have beef broth on hand. Would this be a good subsitute? Any other ideas?
Thanks so much!
You can certainly use the beef broth but you might want to dilute it with water or a little wine or your risotto will be pretty salty. And of course, make sure that no one who will be eating the disk has objections to the beef. Vegetable broth will also work. As will boullion cubes but again, keep dilute as they tend to make the dish very salty.
I need your opinion for a garnish for a chicken ristto.?
i need your opinion on a garnish for a chicken risotto that i am cooking for an exam please help me.
i need it to be very posh (just to let you know)
Parmasan Crisps – would be attractive and compliment the meal
Servings: 16
Ingredients:
2/3 cup (150 mL) grated parmesan cheese Preparation:
Line rimless baking sheet with nonstick baking mat or parchment paper; divide cheese into 16 mounds on pan; spread each to 2-inch (5 cm) circle. Bake in 400°F (200°C) oven until bottoms are light golden, about 5 minutes. Immediately drape on rolling pin to create curve; let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Chicken Risotto
Chefs San Diego – Stuffed Chicken & Risotto
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